1. Prepare the Crust:

1. In a large bowl, gently combine the jumbo lump crab meat, 1/2 cup panko breadcrumbs, mayonnaise, 1 beaten egg, Dijon mustard, 1 tablespoon lemon juice, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley. Be careful not to break up the crab lumps.
2. Form the mixture into 8 evenly sized balls (about 2 inches in diameter). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
3. Set up a breading station: place flour in one shallow dish, 2 beaten eggs in another, and 1 cup panko breadcrumbs in a third.
4. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
5. Coat each crab bomb in flour, shaking off excess, then dip in egg, and finally coat in panko breadcrumbs, pressing gently to adhere.
6. Fry the crab bombs in batches (without overcrowding) for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
7. For the lemon butter: In a small saucepan, melt the butter over low heat. Stir in 1 tablespoon lemon juice, lemon zest, and chives (if using). Remove from heat.
8. Serve the crab bombs hot with the lemon butter sauce on the side for dipping.